Fusilli With Asparagus Basil and Balsamic Glaze

Fusilli With Asparagus Basil and Balsamic Glaze

Time: 30 mins

Ingredients

• 1 tablespoon salt
• 1/2 teaspoon salt
• 3/4 cup balsamic vinegar
• 5 tablespoons extra virgin olive oil
• 1 lb asparagus
• 1 medium red onion, halved and sliced (1 1/2c)
• 1/2 teaspoon pepper
• 1/4 teaspoon red pepper flakes
• 1 cup chopped fresh basil leaf
• 1 tablespoon lemon juice
• 1 cup grated romano cheese

Directions

• 1 Bring 4 qt water to boil adding salt and pasta. Cook al dente. Drain and return to pot.
• 2 Right before putting pasta in boiling water bring balsamic vinegar to boil in 8 in skillet over med heat. Reduce heat to medium and simmer slowly until syrupy and reduced to 1/4 c 15-20 minutes.
• 3 While pasta is cooking and balsamic is reducing heat 2 tbsp oil in 12 in skillet over high heat until beginning to smoke.
• 4 Cut asparagus in 1 in lengths discarding the bottom 1 inch.
• 5 Add asparagus onion black and red pepper 1/2 tsp salt and stir to combine.
• 6 Cook without stirring until asparagus begins to brown about 1 minute then stir and continue cooking.
• 7 Stir occasionally until asparagus is tender-crisp about 4 min longer.
• 8 Add asparagus, basil, lemon juice, 1/2 Romano,and remaining 3 tbsp oil to pasta in stockpot toss to combine.
• 9 Serve immediately, drizzling 1-2 tsp balsamic glaze over individual servings and sprinkle cheese accordingly.